In a mixing bowl, combine wheat flour, sooji, and gram flour.

Add 4 tablespoons of ghee for moyan and mix well using your fingers until the mixture holds shape when pressed.

Add water gradually and knead into a stiff dough.

Divide the dough into small round or oblong shapes (like muthiyas or small balls).

Heat ghee in a deep frying pan.

Fry the dough pieces on low to medium flame until they turn golden brown and crisp.

Remove them from the ghee and allow them to cool completely.

Once cooled, crush the fried dough pieces using a rolling pin or grinder into a coarse powder.

Sieve if needed to get an even texture.

Chop cashews and almonds.

Heat 1 tablespoon ghee in a pan and roast the nuts until golden.

Set them aside.

In the same pan, add the remaining ghee and jaggery.

Heat on low flame until the jaggery melts completely.

Do not overcook or let it reach string consistency.

Add the churma (crushed mixture) to the melted jaggery.

Mix well to combine.

Add roasted nuts, cardamom powder, and poppy seeds.

Mix everything thoroughly while the mixture is warm.

While the mixture is still warm, take small portions and shape into round laddus with your hands.

If the mixture feels too dry, add a spoon of warm ghee to help bind.

Let the laddus cool completely and set.

Store in an airtight container at room temperature.